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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Southern United States Dinner Party Heirloom Historical Holiday Event Kid Friendly Chicken Stove Top Dietary Low Carb Low In Something Meat Chicken Thighs Legs Equipment 4 Hours Or Less

Batter Fried Chicken From Cook's Illustrated

This is perfect fried chicken!!

Steps

Whisk one qwt.
Cold water , salt , and sugar in large bowl until sugar and salt dissolve.
Add chicken and refrigerate for 30 minutes or up to one hour.
Whisk water , flour , cornstarch , pepper , paprika , baking powder , salt , and cayenne in large bowl until smooth.
Refrigerate batter while chicken is brining.
Heat oil in large dutch oven over medium-high heat to 350 degrees.
Remove chicken from refrigerator , pour off brine , and pat dry with paper towels.
Rewhisk batter.
Transfer half of chicken to batter.
One by one , remove chicken from batter and transfer to oil.
Fry chicken , adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees , until deep golden brown and white meat registers to 160 degrees , 12-15 minutes.
Drain chicken on wire rack set inside rimmed baking sheet.
Bring oil back to 350 degrees and repeat with remaining chicken.
Serve.
Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a .

Ingredients

table salt, sugar, chicken pieces, cold water, unbleached all-purpose flour, cornstarch, ground black pepper, sweet paprika, baking powder, cayenne pepper, peanut oil